Vintage Estate Beef Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A slow-simmered masterpiece featuring tender beef and root vegetables in a rich, savory broth, evoking the comfort of a grand estate kitchen. This american-inspired slow cooker ready in about 505 minutes pairs stew beef, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs stew beef
• 2 tbsp all-purpose flour
• 1 tbsp olive oil
• 1 large, diced onion
• 2, peeled and sliced 1/4 inch thick carrots
• 2 stalks, sliced celery
• 4 cloves, minced garlic
• 1 cup beef broth
• 1/2 cup red wine
• 1 bay leaf
• 1 tsp dried thyme
• 2 medium, peeled and cubed 1 inch potatoes
• 1/2 cup frozen peas
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Pat the stew beef dry with paper towels and toss with 2 tbsp all-purpose flour until evenly coated. Heat 1 tbsp olive oil in a slow cooker over medium-high heat. Add the beef in a single layer and sear for 3-4 minutes per side until golden brown, then transfer to the slow cooker.
2. Step 2: Add the diced onion, sliced carrots, and sliced celery to the slow cooker. Sprinkle with 4 minced garlic cloves and cook for 2 minutes until fragrant.
3. Step 3: Pour in 1 cup beef broth and 1/2 cup red wine, then add 1 bay leaf and 1 tsp dried thyme. Stir to combine, cover, and cook on low for 7-8 hours until the beef is fork-tender.
4. Step 4: Stir in the cubed potatoes and cook for 1 hour. Add the frozen peas and cook for 15 more minutes until the potatoes are tender. Season with salt and black pepper to taste.